OREO® WHITE CHOCOLATE MOUSSE CAKE
Crushed chocolate sandwich cookies folded into a rich, white chocolate mousse makes a delicious, no-bake dessert.
Provided by Grace Torella Boccuzzo
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h56m
Yield 16
Number Of Ingredients 7
Steps:
- Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
- Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
- Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 37.9 g, Cholesterol 57.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 15.2 g, Sodium 240.1 mg, Sugar 26.1 g
TRIPLE-CHOCOLATE MOUSSE TORTE
Categories Cake Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
- Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
- Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
- Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
- Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.
WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
OREO WHITE CHOCOLATE MOUSSE CAKE
Perfect for any holiday - use the Seasonal Oreo cookies for this recipe. NOTE: 6 hour cooking time is actually refrigeration time.
Provided by Mom2Rose
Categories Dessert
Time 6h20m
Yield 16 , 16 serving(s)
Number Of Ingredients 6
Steps:
- Finely crush 24 of the cookies.
- Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Set aside.
- Coarsely chop 24 of the remaining cookies; set aside.
- Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
- Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
- Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
- Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
- Gently stir in chopped cookies and the whipped cream.
- Spoon into crust.
- Refrigerate at least 6 hours.
- Halve remaining cookies.
- Arrange on top of cake just before serving. S.
- tore leftover cake in refrigerator.
WHITE CHOCOLATE MOUSSE
This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts :
WHITE CHOCOLATE MOUSSE TORTE
Make and share this White Chocolate Mousse Torte recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 12h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You will need a 9 inch springform pan greased and lined with wax paper.
- Crush the cookies until they look like fine crumbs. Transfer to a bowl and mix with the melted butter. Tip into pan and press firmly over the base with a spoon or your fingertips.
- Break chocolate into pieces and melt in heatproof bowl then using and electric mixer beat until mix leaves a ribbon like trail on surface when beaters are lifted out.
- Use a large metal spoon stir in a spoonful of the cream into the chocolate to slaken then immediately pour into the remaining cream mix. Stir vigorously until smooth and mousse like. Don't worry about tiny lumps of chocolate.
- Pour into prepared pan and swirl on top. Cover and refrigerate overnight. When set remove the pan but leave the base on and peel off the collar. Let stand for a few minutes to soften then cut into thin slices and serve.
Nutrition Facts : Calories 486.5, Fat 35.6, SaturatedFat 21.5, Cholesterol 180.4, Sodium 142.2, Carbohydrate 37.4, Fiber 0.3, Sugar 26.6, Protein 5.9
WHITE CHOCOLATE MOUSSE
Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 455, Carbohydrate 28 g, Cholesterol 195 mg, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg
WHITE CHOCOLATE MOUSSE TORTE
I picked this recipe up last Christmas from a Christmas fair I went to with my mom. It is absolutely gorgeous and just melts in your mouth. A great treat for a dinner party dessert or to pass around as a little bite. Make it the night before and put it in the fridge for best results.
Provided by Delete_
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
- Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
- Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
- Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
- Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
- Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
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